This is the Rooibos version of Masala Chai from the Indian sub-continent. The spices used to make this brew include ginger, cardamom, cinnamon, coriander, clove and black pepper. The complex character of the blend is best experienced by preparing it with warm milk.

IMPORTANT: Turn your bag of Chai upside down a few times a few times before use. The powdered spices can settle at the bottom of the bag during transit.

Ai Lao Hongcha

A high altitude tea grown at 2200m in the Ai Lao mountain range in Yunnan Province. Picked from trees that are over a century old, this a truly exceptional tea. The high altitude means that the leaves are kept moist from the mist and dew while being able to soak up the high altitude sunshine.

The leaves have been lightly oxidised, making vibrant and complex flavour.